Vegan Sushi Bowl

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The past week has been full of vegetable and carb heavy meals. There is just something so satisfying of stuffing a big bowl full of goodness. This and my burrito bowl are becoming fast favourites. The reasons to love this sushi bowl are pretty obvious a) just look at it b) it is so much cheaper than buying sushi whilst still getting the staple flavours c) it is so quick!  Other than the refined sushi rice, this bowl couldn't be healthier. I say this often, but I am such a texture person when it comes to food. I chose my vegetables for a balance of crunch and softness. Keeping the base of sushi rice, you can pretty much take this bowl wherever you want. Pair it with your favourites. As an alternative to taco night, invite your friends over, present them with a bowl with some sushi rice and then lots of little plates with various toppings!


For the rice:

• 1 cup or 200g of short grain rice (preferably sushi but paella or risotto rice works just as well)
• 2 tbsp of rice vinegar 
• 1.5 tbsp of white, granulated sugar 
• 1/2 tsp of salt 

• 1 tbsp of toasted sesame seeds 
• 2 large carrots, grated 
• 1 avocado, cut in half then sliced
• half a large cucumber, cut into matchsticks 
• a handful of shredded red cabbage 
• a handful of your choice of greens (spinach, rocket) 
• 2 servings of my soy glazed mushrooms
• a few sheets of seaweed 
• sushi ginger 
• a dollop of wasabi (not pictured) 

Preparation

1. Start by washing the rice. You will need a glass or plastic bowl, add the rice to it. Cover the rice with cold water, and then swirl the rice around with your hands. Once you think most of the starch has seeped into the water, drain the rice. 
2. Repeat step 1 five times. The water should be pretty much clear by now. If it is not 100% clear, that is okay. 
3. Add the rice to a small sauce pan. Add a cup of water (equal parts), and bring to a rapid boil. Once boiling, turn the heat down to low and cover. 
4. Leave the rice covered on low for 15 minutes. 
5. After the 15 minutes are up, take off the heat and leave for 10 more minutes. 
6. Then transfer the rice back to the original bowl you washed it in. 
7. In a small, microwave safe bowl, add the vinegar, salt and sugar. Microwave for 20 seconds and stir. The sugar and salt should dissolve in the vinegar. 
8. Pour the mixture onto the rice, and using a fork, gently combine. 
9. Set the rice aside to cool. 
10. Whilst the rice is cooling, prep your other vegetables. 
11. Just before serving, prepare the mushrooms according to my soy glazed mushroom recipe. 
12. Finally, plate everything. You can make it as pretty or haphazard as you would like. 
13. Enjoy! 

This recipe serves 2 (generously)